Creamy Smothered Chicken and Rice
This creamy smothered chicken and rice is the ultimate comfort food—juicy chicken in a garlic-Parmesan cream sauce served over fluffy rice. Ready in 30 minutes!
Equipment
- Skillet
- Wooden spoon
- - Measuring cups
Ingredients
Main Ingredients
- 1.5 lbs chicken breast boneless, skinless, cubed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 0.5 tsp dried thyme
- 1 tbsp butter
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese grated
- 1 tbsp Dijon mustard optional
- to serve white rice cooked
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Season cubed chicken with garlic powder, paprika, onion powder, thyme, salt, and pepper.
- Heat olive oil in a skillet and sear the chicken until golden and cooked through. Remove and set aside.
- In the same pan, melt butter and sauté garlic until fragrant.
- Add chicken broth and simmer for 2–3 minutes.
- Stir in heavy cream, Parmesan, and Dijon mustard (if using). Let it thicken slightly.
- Return the chicken to the skillet and simmer until coated and warmed through.
- Serve over cooked rice and garnish with parsley. Enjoy!
Notes
You can add vegetables like spinach or mushrooms. For a lighter version, substitute cream with Greek yogurt.
